Tropical verrine

Preparation steps

• Chop the fruit into small pieces. Melt the gelatin according to the instructions on the bag. Whip the sour cream firmly, add the yoghurt, mixing lightly. Melt the swollen gelatin over a low heat and add to the sweet sour cream.
• Soak the biscuits in orange juice and arrange 2-3 at the bottom of the cup in each cup (they can be halved), spread 3-4 spoons (depending on the size of the cup) of whipped sweet sour cream over the biscuits, then arrange the chopped fruit, then again a couple of tablespoons of sour cream. Sprinkle with coconut and decorate with one red fruit if desired. Pleasant!